Cheesy Chicken Chimichangas

• 1/2 c. chopped onions
• 2 cloves garlic, minced
• 3 Tbsp. vegetable oil
• 2 1/2 c. shredded, cooked chicken
• 2 (8 oz.) cans crescent dinner rolls
• 1/2 c. salsa
• 2 c. shredded Cheddar
• sour cream
• salsa

1. Saute onion and garlic in oil.
2. Add chicken. Stir in 1 cup of cheese. Set aside.
3. Separate rolls into 8 rectangles (seal perforations). Spread 1 tablespoon of salsa on each rectangle to within 1/2-inch of edge.
4. Spoon 1/3 cup of chicken mixture on half of the rectangle. Starting at end with chicken, roll up, pinching edges to seal.
5. Place seam side down on parchment lined cookie sheet. Bake at 350u0b0 for 16 to 21 minutes. Remove. Top each with remaining cheese.
6. Return to oven to melt cheese. Serve with sour cream and salsa.

onions, garlic, vegetable oil, chicken, crescent dinner, salsa, cheddar, sour cream, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=967534 (may not work)